Description
This Mexican Street Corn Pasta Salad offers irresistible flavor and fresh ingredients for a quick, healthy meal. Enjoy the unique taste of corn, black beans, and zesty dressing in every bite!
Ingredients
Scale
- 2 cups (200 g) dry rotini pasta
- 1 tbsp (15 ml) avocado oil or any oil
- 3 cups (~340 g / 12 oz) frozen corn
- ½ cup (120 g) mayonnaise
- ¼ cup (60 g) full-fat sour cream
- ½ tsp (6 g) chili powder
- ½ tsp (3 g) garlic powder
- ¼ tsp (4 g) paprika
- ⅛ tsp (2 g) ground cumin
- 1-2 limes juiced
- ⅛ tsp (1 g) table salt
- ⅛ tsp (2 g) black pepper
- 3 green onions sliced
- ½ cup (15 g) fresh cilantro
- ⅓ cup (35 g) crumbled cotija cheese
- 1 cup (170g) black beans drained and rinsed
Instructions
- Bring a large pot of salted water to a boil. Cook the rotini pasta according to package directions until al dente. Drain and rinse the pasta under cold water to stop cooking. Transfer to a large serving bowl.
- While the pasta cooks, heat oil in a skillet over medium heat. Add corn and cook for 5 to 7 minutes, stirring occasionally until heated through and lightly golden. Add the corn to the bowl with the pasta.
- In a small mixing bowl, combine mayonnaise, sour cream, chili powder, garlic powder, paprika, ground cumin, lime juice, salt, and black pepper. Whisk until smooth.
- Add green onions, cilantro, cotija cheese, and black beans to the pasta and corn mixture. Pour the dressing over and gently toss until coated.
- Sprinkle additional corn, green onions, cilantro, and cotija cheese on top if desired. Serve immediately or refrigerate until ready.
Notes
For a spicier version, consider adding jalapeños to the mix.
This salad can be made a day ahead; just add the dressing before serving to keep it fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 357
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 12mg